Cauliflower roasted with fresh Mediterranean flavors like Greek yogurt, Kalamata olives, fresh lemon and oregano. It's the perfect side dish to any meal.
My family loves cauliflower. Well, I take that back. They only love cauliflower when I roast it in the oven and this Mediterranean Roasted Cauliflower was one of our favorites.
When I say a recipe has Mediterranean flavors, I'm referring to ingredients that are found along the Mediterranean Sea which encompasses cuisines from Italy, Spain, Greece and Turkey to name a few.
How do you make Mediterranean Roasted Cauliflower?
For this recipe, you'll need cauliflower, tomatoes, oregano, garlic, Kalamata olives, Greek yogurt, lemon juice and olive oil.
Start by cutting the cauliflower down into florets by cutting the stalk off of the head with a sharp knife and letting the florets fall off. You may need to cut them down in size if they're too large.
Next, rinse the cauliflower under cold water, dry on paper towels; then place in a mixing bowl. Add the tomatoes, olives, and garlic.
In a separate small bowl, combine yogurt, lemon zest and juice, oregano, cheese, olive oil, salt and pepper. Whisk together until smooth then pour over the cauliflower and toss to coat.
Place the cauliflower on a baking sheet or oven safe baking dish and bake in a 425 degree F oven for 45-60 minutes; turning halfway. The cauliflower is done when it is golden brown and fork tender.
Cooking time varies depending on how large your cauliflower florets are.
Like I said earlier, my family really liked this recipe for Mediterranean Roasted Cauliflower.
Maybe because it has so many other robust flavors as well. You can serve this with just about any main meal, but I served ours with grilled chicken. ~Enjoy!
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Mediterranean Roasted Cauliflower
Ingredients
- 1 large head cauliflower, (approx. 7-8 cups), rinsed and cut into florets
- ½ cup diced tomatoes
- ½ cup chopped kalamata olives
- 2 cloves minced garlic
- 4 ounces low fat greek yogurt
- 1 lemon, zest and juice
- 1 tablespoon Chopped Fresh Oregano
- 1 tablespoon grated pecorino romano cheese
- 2 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, add the cauliflower florets, tomatoes, olives, and garlic.
- In a separate small bowl, combine the yogurt, lemon zest and juice, oregano, cheese, olive oil, salt and pepper. Whisk together until smooth then pour over the cauliflower and toss to coat.
- Place the cauliflower on a baking sheet or oven safe baking dish and bake for 45-60 minutes; turning halfway. The cauliflower is done when it is golden brown and fork tender. (Cooking time varies depending on how large your cauliflower florets are).
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